new to obs

[gb186]

hello to every one im patiently waiting for my obs to come in thursday and cant figure out what i want to smoke first im thinking i need to take baby steps or go for it all

[Rckcrwlr]

I am having a blast just seasoning it...oh the smells... 

Welcome to the insanity...and I have smoked on thing yet...

[beefmann]

welcome aboard , and take baby  steps,  first things first.

open the box and unpack everything,

then wash the racks, v tray and interior of the cabinet to remove any  oils, grease, or dirt

find a level place to set up your  smoker preferable outside or vented to the outside,

then attach the smoke generator to the side of the  cabinet and season the cabinet for two hours min with the top vent open and the heater   as high as it will go, you  do not have to season the  v tray or  racks, do  the cabinet  seasoning  empty

now you are  ready to start  smoking  foods, you  might  want to start  off with  something simple like  a small beef  roast, pork shoulder,  chicken. .. season the  meat of your  choosing and then into the smoker, i would start  off  with 2 hours of smoke of your choosing then add or subtract from there.

1 puck is 20 minutes of smoke.

turn on both the  smoke generator and  main  heater for 40 minute to 1 hour prior to smoking, also install your v tray and place your  steel bowl  min half full of  water. and place smoke bisquests into the  chimney shoute ( start off with 6 )

at the  45  minute mark to 1  hour  place food in the smoker and  check  to be sure that the  first bisquette is on the  very  end of the generator this is  where it  will burn  and create the smoke.

watch the temperature  of the box once the  food is in, want to  hold between 215 and  225 for a  good smoke, and you  can  figure about and  hour to 1 1/2 hour  of cooking per pound of food.

I know this seems  like a  lot to  do, it  is not  done all at  once, season the box on  one  day then forget  about  it  as you  prepare your  meal for the  next day  of smoking

enjoy
Beef

[GusRobin]

Other advice:
Make sure the V-tray is in correctly  - the "v" should be pointing down "v" not up "^" when in place. Make sure your vent is open. Now folks vary on how much (I'm a wide open guy) but I think most, if not all, will agree that it is "wide open" if you are doing poultry and never fully closed regardless of what any recipe may say.

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[gb186]

thank you for the info i wish it was thursday  so i can get this thing a roolin

[kinyo]

Congratulation on you purchase & welcome to the forum!

Have fun with your new OBS.

[FLBentRider]

W E L C O M E  to the Forum gb186!

[Chili Head]

Welcome !

[DTAggie]

Welcome GB,  boston butt is easy to pull off (no pun intended).  I personally think brisket is easy as well.  Ribs a little trickier at first but if you follow advice not so hard to do.  ABT's very easy and always please.